September 19–22, 2017    McCormick Place    Chicago, IL USA    Pure Processing. Proven Results.

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Grocery store milk aisle

Heat exchangers have long been a vital tool for pasteurization, sterilization, and other food processing needs. And while the technology is mature, there’s still plenty of innovation happening. To learn more about it, we talked with Melissa Fryer, an engineer with 20 years’ experience and a food industry veteran who’s currently a manager for the […]

Milk and light do not mix. Milk exposed to light tastes bad and is nutritionally inferior. We’ve known that since we started putting milk in clear glass bottles. The influence of light on milk flavor was first reported in Europe as early as 1890. In 1920 researchers in the US, investigated packaging milk in brown […]

New to the baking industry? Have you ever wondered why bakers seem to talk a different language than everyone else? Take “Baker’s Percent” for example. This calculation is especially difficult to grasp for the engineering mind. Why do bakers use a special percent? Historically, baker’s percent has been used because of the functionality of wheat […]

Food for Thought Functional ingredients are essential for the manufacture of processed meat and poultry products.  They allow for their existence, they provide quality and consistency, and they offer food safety benefits not otherwise possible. From the inception of processed meat and poultry products and up until several decades ago, these products were made with […]

Ensuring food safety every day, every production lot is a huge responsibility for food processors.  This article is the first in a four-part series looking at achieving food safety by design.  Here we describe people capability considerations to achieve food safety. People Capability to Achieve Food Safety by Design Implementation of the Food Safety Modernization […]